A recipe that brings together two of the chief representatives of Tuscan food:  wine and beef.

Ingredients for 6 persons

  • 2 kg (4.4 lb) beef
  • 6 cl olive oil
  • salt
  • white pepper
  • 1 teaspoon of crushed fresh parsley

For the marinade

  • 2 onions
  • 120 g (0.26 lb) carrots
  • 130 g (o.28 lb) celery
  • 1 laurel leaf
  • 15 peppercorns
  • 1 clove of garlic
  • 1 bottle of Brunello di Montalcino

Slice thinly onions and carrots, previously washed, and chop the celery into small pieces. Place the meat into an oven-proof dish with onions, carrots, celery, laurel leaf, peppercorns, garlic and the red wine. Marinate beef, chilled, for about 24 hours.

Drain beef in a colander set over a large bowl, reserving marinade.

Make it brown everywhere in a casserole with some olive oil and season with 1 teaspoon salt and 1/2 teaspoon white pepper.

Put oven rack in middle position and preheat oven to 180° C (356° F), cover the casserole and place into the oven. Cook the beef for 2 hours and a half. Once ready, put the meat onto a platter and keep it warm; sift the cooking bottom and bring it to a boil, seasoning with salt and pepper.

Slice the beef, spread it with the sauce and crushed parsley and serve.

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